Recipes

If you’ve eaten in an
Indian restaurant, chances are you are already familiar with butter chicken. My
recipe has cashews added in for that rich nutty flavor that makes all the
difference! You can also add a handful of whole cashews to the sauce for some
crunch. If you don’t want the cashews, just leave them out of the recipe. The
marinated chicken can also be skewered, grilled and served as an appetizer or
in a wrap.

Ingredients:

2 lb. boneless skinless
chicken breasts, cubed in 1 inch pieces

For the marinade:

2 cloves of garlic, finely
grated or minced

1/2 inch piece of ginger,
finely grated or minced

4 tbsp fresh squeezed
lemon juice

1/4 tsp saffron strands

Salt to taste

1 tsp ground coriander
seeds

1 tsp ground cumin seeds

½ tsp garam masala

1 tsp dried fenugreek
leaves

Place chicken in a large mixing bowl. Add all marinade
ingredients and toss well to coat. Cover and marinate for at least 2 hours or
longer in the refrigerator.

You can either bake the chicken in the oven or grill
it on the barbecue. To bake it, preheat oven to 400F. Line a baking tray with
parchment and evenly spread marinated chicken in a single layer. Bake for about
8 – 10 minutes or until chicken is just tender. Do not overcook. Transfer chicken
to a bowl, discarding all of the juices. If grilling outdoors, thread chicken
pieces on skewers and grill until it is just done and slightly charred.